The Best Gluten-Free Chili! This easy chili recipe is made with ground beef, beans, and a simple homemade blend of chili seasonings in just 30 minutes.
Gluten-Free Chili
Chili is one of my favorite gluten-free soups to make. It is so easy to make homemade chili and can be made in just 30 minutes!
It’s thick and chunky with just the right balance between meat, beans, and tomatoes. The homemade chili seasoning also has just the right amount of spice. Making your own gluten-free chili seasoning is so easy, and I bet you have everything you need in your pantry.
How To Make Gluten-Free Chili
- Add the olive oil and chopped onions to a large soup pot and cook over medium-high heat for 2-5 minutes, stirring occasionally.
- Add the ground beef to the pot with the onions. Use a wooden spoon to break the meat apart, into smaller crumbles, stirring occasionally. Cook the meat for 6-7 minutes, until it is browned. (photo 1)
- Add the chili powder, cumin, oregano, brown sugar, tomato paste, garlic powder, salt, and pepper to the meat and stir until well combined. (photo 2)
- Add the gluten-free beef broth, diced tomatoes (with their juice), drained kidney and pinto beans, and tomato sauce to the pot and stir well, until fully combined.
- Bring the chili to a low boil. Reduce the heat to low to medium-low). Simmer the chili, uncovered, for 20-25 minutes, stirring occasionally. (photo 3)
- Remove the pot from the heat. Allow the chili to cool for 5-10 minutes before serving.
- Store leftovers in an airtight container in the refrigerator.
Tips For Making The Best Gluten-Free Chili
- Always, always check your labels and make sure the canned ingredients and beef broth you buy are gluten-free.
- Make this chili with lean 90% ground beef. If you use another percentage, make sure to drain your meat before adding the rest of the ingredients.
- Allow the chili to cool for a few minutes before serving it. It makes for a thicker chili.
- This chili is even better the next day!
What Do You Top Chili With?
Homemade chili is great just as it is, but I always like to add a few toppings to my chili to take it to the next level. Here are some of my favorite chili toppings.
- shredded cheddar cheese (for dairy-free cheese I like VioLife brand)
- sour cream
- gluten-free crackers
- gluten-free corn chips or Fritos
- sliced green onions
- diced avocado
- chopped cilantro
What To Serve With Homemade Chili For Dinner?
- Gluten-Free Buttermilk Biscuits {Dairy-Free Option}
- Gluten-Free Dinner Rolls {Dairy-Free Option}
- Homemade Gluten-Free Bread {Dairy-Free Option}
Gluten-Free And Dairy-Free Chili
The good news is traditional chili recipes are naturally dairy-free! Half of my family is dairy-free as well (me included).
So this recipe is a perfect gluten-free dinner my whole family can enjoy just the way it is. No dairy-free substitutions needed.
Can I Freeze Chili?
Chili can be easily frozen. Place the chili in a freezer-safe container after it has completely cooled. Chili can be frozen for up to 6 months.
Defrost the chili the refrigerator overnight. Reheat the chili in the microwave or stovetop.
Can I Make The Chili In The Instant Pot?
You sure can! Add the olive oil to the Instant Pot and select saute. Add the meat and cook until browned, breaking up the beef with a wooden spoon. Add the onion and cook for 2-3 minutes, until softened.
Add all of the other ingredients to the pot and stir to fully combine. Lock lid and set to Pressure Cook on High for 14 minutes.
Follow manufacturer’s instructions to quick release, then remove the lid and serve.
Can I Make The Chili In A Crockpot Or Slowcooker?
Making chili in a crockpot is so easy! Just cook the onions and beef as directed in the instructions below.
Add the cooked beef and onions to the crockpot with all of the rest of the ingredients EXCEPT for the beans.
Cover and cook on HIGH for 4 hours or LOW heat for 5 – 6 hours. Next, add in beans, stir and cook an additional 30 minutes. Serve!
Easy Gluten-Free Chili Recipe
Chili is one of my go-to recipes when I need a quick and easy dinner to make. It’s hearty and filling and packed full of protein too.
It is cooked in less than 30 minutes on the stovetop, but can also be made in the Instant Pot or a crockpot. My family loves it and the chili is even better the next day!
More Gluten-Free Dinner Recipes To Try!
- Gluten-Free Meatballs {Dairy-Free Option}
- Gluten-Free Chicken and Dumplings {Dairy-Free Option}
- Gluten-Free Southern Baked Macaroni and Cheese
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★Did you make this recipe? Please give it a star rating below in the comments!★
Gluten-Free Chili {Dairy-Free}
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 ½ pounds 90% lean ground beef
- 2 ½ tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 2 tablespoons brown sugar
- 2 tablespoons tomato paste
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 ½ cups gluten-free beef broth
- 1 15-ounce can petite diced tomatoes
- 1 16-ounce can red kidney beans, drained and rinsed
- 1 16-ounce can pinto beans, drained and rinsed
- 1 8-ounce can tomato sauce
Instructions
- Add the olive oil and chopped onions to a large soup pot and cook over medium-high heat for 2-5 minutes, stirring occasionally.
- Add the ground beef to the pot with the onions. Use a wooden spoon to break the meat apart, into smaller crumbles, stirring occasionally. Cook the meat for 6-7 minutes, until it is browned.
- Add the chili powder, cumin, oregano, brown sugar, tomato paste, garlic powder, salt, and pepper to the meat and stir until well combined.
- Add the gluten-free beef broth, diced tomatoes (with their juice), drained kidney and p[into beans, and tomato sauce to the pot and stir well, until fully combined.
- Bring the chili to a low boil. Reduce the heat to low to medium-low). Simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pot from the heat. Allow the chili to cool for 5-10 minutes before serving.
- Store leftovers in an airtight container in the refrigerator.
Notes
- To freeze: place the chili in a freezer-safe container after it has completely cooled. Chili can be frozen for up to 6 months.
- Defrost the chili the refrigerator overnight. Reheat the chili in the microwave or stovetop.
- Mama says, "check all your labels!"
Denise Walker-Mitchell says
Hi there, I have to tell you, I’ve been making chili my entire life (63 years old), and this was THE BEST one!! I made mine with 100% grass fed beef and organic everything else and it was soooo good!
Hilary says
Just made this for the first time. It’s delicious and easily beats other chili recipes I’ve tried. I left out the onions and halved the sugar. It’s so good.
Lorraine Amundsen says
Made your chili tonight (GF / DF ) along with your corn bread….was a hit with all the fam….one GF, one GF/DF and two no restrictions… I also used the Instant Pot method which was nice and fast 🙂
Kim says
DELICIOUS ‼️‼️ A family favorite! Will definitely make this again 😊
Arel says
I tried the recipe, it’s really good.
Monica Garcia says
This recipe was so tasty that I made it two weekends in a row! I actually made it on the stove, transferred it to a crockpot to keep it warm and served it with corn chips.
I had one guest who was gluten free at my scrapbooking event, but everyone else really enjoyed it as well! I’m definitely saving this recipe.
Melanie says
This was delicious! Thanks for a tasty chili recipe.
Rebecca Pedigo says
Love this recipe! Super easy!
Shaylynn says
We liked it! I had to add some lime juice to it because, for whatever reason, it was too sweet! After the lime juice it was perfect!
Denise Berlesky says
Your chili recipe is very good, we enjoyed it?
Audrey says
Thank you so much Denise for the awesome 5-star recipe review! I am so happy that you enjoyed the chili. Thanks again!